1/2 c. (1/4 lb.) butter
2 cloves garlic, minced
1/4-1/2 tsp. crushed, dry red chiles
2 (10 oz.) pkgs. frozen spinach
1 c. fresh Parmesan cheese, grated
1 onion, thinly sliced
1 tbsp. dry basil
8 chicken thighs or breasts
8 oz. dry linguini
1 orange, quartered

Melt butter in 12x15 inch pan in 400 degree oven. Mix onion, garlic, basil and chiles with butter. Lay chicken on top, skin side up. Bake uncovered about 50 minutes (30 for breasts).

In oven, thaw spinach in separate pan (break into chunks with fork to speed thawing) about 30 minutes. Pour into colander and squeeze out liquid. After chicken has cooked 30 minutes, add linguini to pan of 4 inches of boiling water. Boil about 13 minutes; drain.

When chicken is done, lift from pan and keep warm. Add spinach to pan and stir to scrape up brown pieces. Add pasta and Parmesan and stir with 2 forks to mix. Serve with quartered orange to squeeze over chicken and pasta. Serves 4-6.